Carrot, Onion and Coriander Dosa

Ingredients:

• carrot -1
• onion -1
• coriander leaves -few strings
• idly podi -2tbls

Method:

1. Grate carrot,dice onion,cut coriander leaves into small pices, mix all together.
2. Put dosa batter onthe tava half inch thick, now sprinkle the vegetable mixture on dosa and sprinkle little podi on it.
3. Now add oil around dosa.when its cooked flip the dosa,let it cook for few sec when its done u can enjoy dosa with chutney, sambar or any dip of your choice.

Enjoy! Have any recipies of your own that you would like to share? Send them to govindaprami@yahoo.com with the subject line as Blog: Indian Recipies. And we ll put up your recipie as soon as we can! Be Sure to include your full name so we can give you credit.

Puri con Leche (puri with milk)

Ingredients:

• All purpose flour (madia) _ 1cup
• rava -1tbs
• sugar -1tsp
• salt -1pinch
• milk -500ml
• condensed milk -half can
• almond-15 pieces
• cardamom-2pinch
• pachai karpuram -1pinch
• charoli -1tbs
• saffron few strings.
  

Method:

1. soak rava in little water for 5 min .
2. Now mix madia, sugar,salt,soaked rava with little water as u make for puri dough.
3. let it rest for 5 min then make small puris with the dough.

1. now mix milk and condensed milk and put it on stove, meanwhile soak badam and remove skin and grind with little water and make paste add this paste to the boiling milk.
2. Let it cook for while .when the raw smell is gone,turn off the stove and add cardamom ,pachai karpuram, charoli,and saffron.
3. Make hole on the puri pour the milk

<+Enjoy the taste+>

Piyas Bhagi

Ingredients:

• onion -1
• Potato(small) -2
• Spring onion -3 to 4 string
• Green chilli -3
• turmic podwer -half tsp
• corinder power -1tbsp
• jerra , fenugreek seeds, fennel seeds, musturd seeds, kalongi all combined one tbsp.
• oil-2tbs
• salt to taste
  

Method:

1. dice onion into small pieces ,remove skin from potato and cut into cubes.
2. cut spring onion into small piceces,chop green chilli.
3. in a kadaiadd oil and add seasoning, let it splatter, then add onion , green chilli,spring onion,and potato mix well.
4. Now add coriander powder,turmic,salt and mix it,now sprinkle little water and close it with lid,now simmer the stove and let it cook till the potato become soft.
5. When its done sprinkle some cut spring onions on the top and serve.

Bread Masala

Ingredients:

• Bread - 1/2 loaf (cut into cubes)
• Coconut - 1 cup
• Poppy seeds - 2 tbs
• Fennel seeds - 2tsp
• Ginger - half inch
• Garlic - 3 pods
• Green chillies - 6
• Cashew nuts - 15 pieces
• Cardomom - 3
• Bayleaf - 1
• Kapok Buds(Marati Moggu) - 2
• Curry leaves - few
• Onion(cut vertically, i.e like this: ) - 1
• turmeric powder - 1tsp

Method:

1. Get 1/2 bread loaf and cut it as cubes and put some oil in the kadai and fry the bread cubes till slightly golden.


2. Grind coconut, poppy seeds, fennel seeds, ginger, garlic, green chillis and 10 cashew nuts with water.
3. In a kadai add cardamom, bayleaf, kapok buds (marati moggu), curry leaves, onion, make small pieces of 5 cashew nuts and add.
4. Fry till the onion becomes transparent, now add the grinded masala with a little water, add turmeric and let it cook till the raw smell goes off.
5. Add the fried bread and add salt to taste.
6. Mix it well so the bread is fully coated with the masala, do it gently so the bread doesnt lose its shape.

____________________

Every winner was once a beginner.

Bangalore Tomato Dosa & Mint Chutney

Tomato Dosa Ingredients:

• Idly Rice - 1.25 cup
• Tomato - 1/4 cup
• Dried red chillies - 5
• Asafetida - one pinch
• Thuvar Dal - two tbs
• Tamarind - small amount( Optional)
• Garlic - 2 pods (Optional)

Method :

• Soak the rice for 2 to 4 hours, and grind it with all other ingredients.
• Add 1/4 tsp of salt to it, mix well and pour it on tava as you do for dosa.

Chutney Ingredients:

• Mint leaves - 1 bunch
• Green Chillies - 3
• Chana Dal - 2tbs
• Coconut - 1/4 cup
• Salt - to taste

Method:

1. Put a little oil in a tava and fry all the ingredients and grind them with little water to make a paste.
2. Fry the seasoning (Mustard seeds, urud dal, chana dal,coriander leaves and curry leaves) and add to chutney.

Word Glossary (Condiments and Nuts)

Indian Cooking

Word

Glossary - More to come...

Condiments and Nuts

English - Hindi - Tamil - Telugu

• Aniseed - Sanuf - Sombu - Sopu
  

• Asafetida - Hing - Perungayam - Inguva
  

• Almonds - Badam - Badam Parrupu - Badam Pappu
  

• Arrow root - Arrow root - Koovakilangu - Pallagada
  

• Bay Leaf - Tejpatta - Punnai Ilai - Masala Aku
  

• Black Pepper - Kalimirch - Milagu - Miriyalu
  

• Cardamom - Elachi - Yelakkai - Elakayi
  

• Caraway Seeds - Shai Jeera -
  

• Cinnamon - Dal Chini - Pattai - Lavang Patta
  

• Cloves - Lavang - Lavangam - Lavangam
  

• Coriander Seeds - Dhania - Vara Kothamalli - Dhaniyalu
  

• Cumin Seeds - Jeera - Jeerakam - Jilakara
  

• Curry Leaves - Kadi Patti - Karrivepilai - Karrivepaku
  

• Cashew Nuts - Kaju - Mundhiri - Jeedi Pappu
  

• Dry Ginger - Sonth - Sukku - Sonti
  

• Fennel - Vadi Saunf - Perunjeerakam - Bedhajilakara
  

• Fenugreek - Methi - Vendhayam - Menthulu
  

• Garlic - Lahsun - Vellai Poondu - Velluli Payulu
  

• Ginger - Adarak - Ingi - Allam
  

• Ground Nuts or Peanuts - Moongphali - Kadalaikkai (verkadali) - Veru sanaga Pappu
  

• Jaggery - Gur - Vellam - Bellamu

• Lemon Rind - Nimbu kachhilka - Yelumichai thol - Nimma tholu

• Mace - Javithri - Jadhipathri - Japathri

• Mango Powder - Amchur - Mangai podi - Mavidi podi

• Mustard - Raj - Kadugu - Avalu

• Nutmeg - Jaiphal - Jadhikkai - Jhajikayi

• Onion Seeds - Pyaz ke beej - Vengaya vidhai - Vulli Vithanam

• Poppy Seeds - Khus-Khus - Kasakasa - Gasalu

• Roasted Gram- - Potukadali parupu or Porikadalai - Chutney senaga pappu

• Red chillies - Lal Mirch - Sigappu Milagai - Yendu mirapakayulu
  

Red Chilli Chutney

Ingredients:

Coconut - 1/2 cup

Red Chilli -  4-5

Salt - to Taste

Garlic - 1 pod

Roasted Channa Dal

Seasoning - Mustard seeds, urud dal, channa dal, oil, and curry leaves.

(Optional)Dried onion vadakam

Method:

1. Grind all the ingredients with water and pour in a bowl.
2. In a kadai, pour some oil and add the seasoning, once fried(few seconds) pour it into the chutney.
3. Then mix the chutney and the seasoning.
4. Enjoy!

Cabbage Poriyal with Channa Dal

Ingredients:

• Cabbage (cut) - 1
• Channa Dal  - 4 tbs
• Coconut - 3 tbs
• Red dry chillies - 2
• Jeera - 1/2 tsp
• Seasoning - Mustard Seeds, Urud Dal, and Curry leaves
•  Turmeric Powder - 2 pinch
• Asafetida (optional) - very little(add at the end)

Method:

1. Steam the Cabbage.
2. Cook channa dal till half-cooked.
3. Grind coconut, red chillies and jeera.
4. In a Kadai add the seasoning and add the ground coconut, red chilles and jeera.
5. Wait till they are a little dry, add the cabbage, channa dal, turmeric powder and salt. Mix well, and simmer the stove and let it cook for 5 - 6 minutes till it is dry.
6. The poriyal is ready!

Servings:

> Enjoy with white rice or chapatti.

Quick Fruit Salad - (Quick Recipie)

Ingredients:

> Fruits that you like

Method:

> Dice them and mix with honey.

Enjoy!

Sago Upma

Ingredients:

• Sago - 250g
• Buttermilk - (Till Sago is Immersed)
• Green Chillies - 4
• Grated Coconut - 50g
• Peanut(crushed) - 100g
• Coriander leaves - Few(to garnish)
• Salt - to Taste
• Turmeric Powder(optional) - 1 pinch.
• For Seasoning - Oil, Mustard Seed, Urud Dal, Channa Dal.

Method:

1. Soak sago in the buttermilk for 3 -4 hours. Then strain excess water and let it rest for 10-15 minutes.
2. In a Kadai put 3 - 4 tbs of oil, put the seasoning, curry leaves, green chilles, peanut and grated coconut and fry it for 2 - 3 mins.
3. Add the Sago and salt and mix well, and let cook for a while till sago turns transparent.
4. And it is ready to serve. Enjoy!

Vermicelli Biriyani

Ingredients:

• Small Onion(diced) - 1
  
• Tomato(diced) - 1/2
• Carrot (diced) - 1/2
• Beans (diced) - 7
• Vermicelli - 200g
• Ginger - Small piece
• Garlic - 3 pods
• Dried Red Chillies - 3
• Curry Leaves - Few
• Turmeric Powder - 2 pinches
• Lemon juice - 2-tsp
• Oil - 3-tbs
• Salt - to taste.
• Cloves - 3-pieces
• Cinnamon Stick(small) - 3-pieces
• Coriander leaves(chopped) - 3 tbs
• Mustard seeds - 1tsp

Method:

1. Boil the vermicelli till it is cooked, then strain it.
   
2. Steam the vegetables and keep aside. Grind ginger, garlic and red chillies with a little water.  
   
3. In a kadai add oil, mustard seeds,cloves, cinnamon sticks, curry leaves, add the onion and let it cook for a few seconds till the onion turns transparent (if needed you can add a pinch of salt so the onion cooks faster.
   
4. Now add the ginger, garlic and red chilli paste. After a few seconds add tomato, let it cook for a 2 minutes, now add the vegetables, turmeric powder and add the cooked vermicelli,
   
5. Add salt and lemon juice and mix well. Now simmer the stove, and sprinkle the coriander leaves and close it with a lid. And leave it for 5 - 10 mins
   
6. And the Biriyani will be ready! 
   

My Indian Recipies

Hello Everyone,

I ve just started this blog and Todays Recipies are:

Aloo Patura

with

Channa Paneer Gravy

For the Aloo Patura

Ingredients:

• All Purpose Flour              - 250g
• Boiled Medium Potatoes - 2
• Salt                                       - 1tsp

Method:

• Bind all this together and make dough if needed sprinkle little water if needed.
• Mix well till the dough has the consistency of Chapatti dough.
• Let it rest for 10 minutes.
• Make dough into small balls.
• Flatten the balls till they are 2mm thin.
• Fry in oil as Puris.

___________________________________________

For Channa Paneer Gravy:

Ingredients:

• Channa Beans - 100g
• Onion medium sized (Diced) - 1
• Tomato medium sized(Diced)  - 1 
• Dried Red Chillies - 4
• Garlic Pods - 3
• Ginger -  1/2 inch
• Cashew Nuts - 7
• Honey - 1tbs
• Kasthuri Methi - 1tsp
• Tomato Ketchup - 1tbs
• Amchur Powder(Dry Mango powder) - 1/2 tsp
• Salt (to taste)
• Oil - 3tbs
• Ghee - 1tbs
• Cloves - 4
• Cinnamon Sticks - 2 small pieces
• Cardomom -3
• Bay Leaf - 1 piece
• Coriander Leaves(to garnish)

Method:

• In a Kadai pour 1tbs oil, fry cashew, chillies and onion(diced) and tomato(diced) for 5 minutes.
• Add garlic and ginger and blend it to a smooth paste.
• In a pan pour 1tbs ghee and 2tbs of oil and add cinamon sticks, cloves, cardamom and bayleaf when the aroma comes out add the blended paste.
• Let it Cook for 10 minutes.
• Meanwhile cook the channa till it becomes soft.
• Make paneer into balls and fry it till edges are golden and keep aside.
• Now add the cooked channa to the paste, add tomato ketchup, amchur powder, add salt add a little water, keep covered and let it cook for ten minutes.
• Now add Honey, kasthuri methi, paneer balls and salt to taste.
• Let it boil for 1 minute and Garnish with Coriander leaves.

Servings:

Serve it with Aloo Patura. And ENJOY!